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Home Other Regions Maharashtrian Parsi Dhansak 2

Parsi Dhansak 2

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Quantity Measure Ingredients Description:
2 Nos. Onions chop
3 Nos. Tomatoes chop
1 Teacup Pumpkin, White-Green chop
0.5 Teacup Methi Leaves chop
4 Stalks Mint Leaves (Pudina) chop
1 Teacup Coriander Leaves (Kothmeer) chop
1 Teacup Dhal, Tur Pressure cook
400 Grams Mutton Pressure cook
1 Teaspoon Chilly Powder, Red Add
1 Teaspoon Turmeric Powder Add
1.5 Teacup Dhansak Curry Powder (Parsi specialty) Add
1 Teaspoon Sugar, Table Add
3 Tablespoon Cooking Oil Heat oil
1 Teaspoon Jeera (Cumin Seeds) Fry for seasoning and add.
3 Tablespoon Vinegar Add to taste
2 Salt-Spoon Salt Add to taste


Chop onions, tomatoes, Dudhi, methi, mint and coriander.   Add to dhal and mutton and put in two cups of water.  Pressure cook till meat and dhal are very soft.  Remove meat and churn dhal.  Put meat back into mashed dhal, add all ground and dry masalas, salt and sugar and vinegar to taste.  Heat two tablespoons of oil and fry cumin seeds.  When they pop pour oil over Dhansak.  Simmer for ten minutes and serve hot.


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